also over at Serious Drinks, Michael Dietsch gives us a superlative guide to rye. Pay special attention to his descriptions of the various LDI/MGP ryes made in Lawrenceburg, Indiana -- an undercovered bit of information that most consumers don't know about;

Both Jim Beam and Jack Daniel's have recently released white whiskeys, or rather spirits...and Chuck Cowdery is on the case, noting that the Jack Daniel's Tennessee Rye calls itself a "neutral spirit" despite not meeting the TTB's definition (which requires distillation at > 190° proof/95% abv.) But because it hasn't touched wood, it can't be called a "whiskey", also per the TTB. He hears from Jack Daniel's -- which doesn't shed much light on it; why would you want to sell something as "neutral spirit" if you're not forced to label it as such? -- and from the Feds, who point out that it's properly classified as "a distilled spirits specialty product" or "spirits distilled from grain." Will the Not-So-Old No. 7 have to change its label? Stay tuned;

Zagat also runs down the 10 Most Annoying Cocktail Trends, only some of which I agree with. What in the world's wrong with coupes? Or classic drinks? Or bars in expensive cities charging enough to pay the rent and their staff?;

Have you made or drunk a Last Word? Do you read cocktail blogs or participate in the cocktail renaissance? (Rhetorical question, that.) What you enjoy now is in no small part due to the efforts of Seattle's Murray Stenson, and he needs your help. Do help him out -- I want him well and back behind the stick, so I can visit him in Seattle.